![](c.gif)
Banana Cream French Toast
![](c.gif)
(4 servings)
![](c.gif)
- FOR FRENCH TOAST:
-
8 slices white bread (day old preferred)
-
4 large eggs
-
1 cup milk
-
1 Tablespoon cinnamon
-
1 teasppon vanilla
-
butter or margarine for frying
-
FOR TOPPING:
-
2 ripe bananas -- peeled and sliced
-
3/4 cup chilled whipping cream
-
1/2 cup orange juice
-
1/4 cup powdered sugar
-
3 Tablespoons fresh lemon juice
TO MAKE THE TOPPING:
In a medium sauce pan, combine bananas, orange juice, sugar and lemon juice. Cook over medium heat for 5 minutes or until the bananas become very soft.
With a slotted spoon, transfer bananas to blender. Add 1/4 cup liquid from the pan and puree until smooth. Cover with plastic wrap in medium bowl and chill until cold (at least 2 hours).
Just before removing banana mixture from the refridgerator, beat whipping cream in a medium bowl until stiff peaks form. Remove banana puree and fold into the whipping cream.
TO MAKE FRENCH TOAST:
In a large bowl, whisk together the eggs, milk, cinnamon and vanilla.
Dip bread slices into egg mixture, coating both sides generously.
On a griddle or skillet at medium heat, melt butter and then cook slices until each side is golden-brown. You can place completed French Toast slices on a serving plate in an oven set to 100 degrees -- to keep finished slices warm as you cook the others.
TO BRING IT ALL TOGETHER:
Top each serving of French Toast with a generous dollop of the banana cream topping. A couple of fresh banana slices placed on or around the toast provides the perfect delicious garnish.
![](c.gif)
WARNING! Part of this recipe must be made at least two hours in advance. ANOTHER WARNING! This recipe is addictive!
![](c.gif)
Mr Breakfast would like to thank susan for this recipe.
Recipe number 1089. Submitted 10/4/2003.
![](c.gif)
|
|